Ginger Snap Pumpkin Icebox Cake

Ginger Snap Pumpkin Icebox Cake

Ginger Snap Pumpkin Icebox Cake

45 minutes

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Details
  • Serving Size:   8
  • Weight Watchers:   31 Points
Cuisine
  • dessert
Comments
Ingredients
  • 72 Ginger Snap cookies (I used Nabisco)
  • 8 ounces canned pumpkin puree (I used Libby's. Not pumpkin pie filling!)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 3 1/2 cups heavy cream, divided
  • 1 cup confectioners' sugar, divided
  • 2 tablespoons mascarpone cheese
Instructions

In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves. Set aside.

In a medium bowl, whip 2 1/2 cups of heavy cream with 3/4 cup confectioners sugar and the mascarpone cheese with a hand mixer until stiff peaks form. Do not over beat.

Begin to fold in 1/2 cup of the whipped cream to the pumpkin mixture until combined. Continue to fold in the remaining whipped cream to the pumpkin mixture 1 cup at a time until all the cream is combined thoroughly.

On a large cake plate, place nine ginger snaps in a circle and fill the circle with 3 more cookies being sure all the cookies are touching.

Spread a layer of the pumpkin cream over the cookies evenly.

Place another layer of cookies on top of the cream and continue layering the cream and cookies until you reach 6 cookie layers.

Cover loosely with plastic wrap and refrigerate for 8 hours or overnight.

Before serving, whip the remaining cream and sugar until soft peaks form.

Spread the whipped cream over the top of the cake and serve immediately.

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